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  • Microbiology and Nutrition of Ethnic Fermented and Preserved Fish Products of the Eastern Himalayas
    Microbiology and Nutrition of Ethnic Fermented and Preserved Fish Products of the Eastern Himalayas
    by Namrata Thapa Tamang

    ISBN: 81-7019-538-8
    Binding:
    Year: 2016


    43.17 USD
    38.853 USD
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  • Synopsis
¨ General Introduction ¨ Research Status of Global Fermented Fish Products ¨ Results ¨ Discussion ¨ Reference The sustainable use of microorganisms in food fermentation is based on an interrelationship with regard to indigenous knowledge of food fermentation, modern expertise and information, basic understanding of the microbial background of a fermentation and of good hygienic practices, and conservation of microbial strains. Ethnic fermented fish products of the Eastern Himalayas including North East India are considered to preserve microbial diversity ex situ and they are custodians of microbial diversity and play a key role in the storage and supply of authentic reference material for research and development. This book has updated and collated information and researches carried out on microbiology and health-promoting benefits of fermented and traditionally preserved fish products of the Eastern Himalayas including North East India. The present book is the first of this kind on compilation of various traditionally preserved ethnic fish products of the Eastern Himalayas including North East India regions.
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